Homemade Waffles Liege

Recipe for 24 waffles.#

what do we need?
  • 1000 g / 2.2046 lb of T45 flour
  • 400 g / 0.881849 lb of semi-salted butter (if unsalted butter: add 2/3 of a teaspoon of salt to the dough)
  • 80 g / 0.17637 lb of brown sugar
  • 400 grams / 0.881849 lb of milk (20 cl)
  • 4 eggs
  • 44 grams / 0.097003 lb of fresh baker’s yeast or 7 grams of instant dry baker’s yeast
  • 300 grams / 0.661387 lb of coarse grain sugar, or brown sugar
what do we need?
Ustensils list

Instructions#

  1. Soften the butter: either put it at room temperature 2 hours before preparing the dough, or put it in large chunks for 30 seconds in the microwave at 350W (it must not melt!).
  2. Warm the milk (not too hot!). If it’s cold, 20 seconds in the microwave is enough) and place in the bowl of a food processor. Mix in the yeast.
  3. Add flour, brown sugar and eggs. Knead for 5 minutes on the slowest speed.
  4. Add the chopped butter (and salt if using soft butter) and knead on the same slow speed for 10 minutes.Gather the dough into a ball in the center of the bowl and cover. Leave to rise at room temperature for 1h30.
  5. After this time, add the sugar grains and degas the dough, incorporating them with a spatula.
  6. Cut into 100-gram portions (for large waffles) and place on parchment paper or floured silicone sheet. Set aside at room temperature for 20 minutes, or several hours (5 to 6) in a cool room (or refrigerator), before baking.
  7. Heat the waffle iron to medium (no need to grease it if the plates are non-stick).
  8. place the ball of dough on the plate, close and turn over for 1 minute. Then turn over again and cook for 2 minutes on the other side. Remove the waffle with a spatula, as it is very hot.
Notes#

With instant dry baker’s yeast: you need 8 grams. Mix it with the flour in the bowl of a food processor, then add the cold milk, brown sugar and eggs and continue the recipe as above.